Name: Brown Rice Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium butternut squash; 2 tsp olive oil; ⅔ cup brown rice ((110g)); 2 x 400g cooked lentils ((2 x 14oz)); ¼ cup dried blueberries or cranberries ((40g)); Handful of seasonal greens e.g. spinach or kale; ¼ cup pumpkin seeds ((30g)); 2 tbsp chopped herbs ((I used mint and parsley)); Seeds from half a pomegranate; 2½ tbsp olive oil; 2 tbsp balsamic vinegar; 1 tbsp maple syrup; 1 tbsp chopped parsley; 2 cloves crushed garlic; ½ tsp sea salt; A few grinds of black pepper